The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Glazed radishes


Recipe shown with standing pork roast.

You'll need

2 tbsp mustard seed oil, such as Yandilla (see note) 3 bunches radishes, leaves trimmed, washed and reserved 1 tbsp golden caster sugar 1 tbsp cider vinegar

Method

  • 01
  • Heat 1 tbsp mustard seed oil in a large frying pan, add radish and sauté over high heat for 2 minutes. Add sugar, cook for 1 minute, then add vinegar and remove from heat. In a separate frying pan, heat remaining oil over high heat, add leaves, cook until just wilted, add radish and toss to combine. Season to taste with sea salt and freshly ground black pepper and serve with pork roast immediately.

Note Yandilla Mustard Seed Pungent Oil is available from David Jones Foodhalls and select delicatessens.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2006

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